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May 30, 2009



I would think some dried oregano and/or basil would add some flavor. Also, a pinch of cayenne would make me happy if I were eating it.


We made a mushroom ragu for the vegetarians in our Italian series. The bang of 'meaty' flavour came from dried porcini. Soaked and added. We also used the strained soaking liquid. If the kids won't eat the shrooms, perhaps reduced porcini liquid would give you that bang.

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